Roasted Scallops with Corn and Brown Butter Sage
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it feels fancy but comes together in just 35 minutes. Sweet corn and nutty brown butter sage create the perfect complement to perfectly seared scallops, which are packed with protein and selenium for heart health. The beauty of this dish is its simplicity: you're basically roasting scallops while building a silky sauce with pantry staples. Fresh sage leaves add aromatic depth without any fuss, and everything cooks in one pan. It's the kind of meal that impresses guests while keeping your cleanup minimal.
Ella x
Ingredients
- ¾ kglarge sea scallops(patted dry)
- 473 mlfresh corn kernels(from about 3 ears of corn)
- 5 tablespoonsunsalted butter
- 12fresh sage leaves(whole leaves)
- 2shallots(minced)
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1lemon(zested and halved)
- 59 mldry white wine
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Spread corn kernels on a baking sheet, drizzle lightly with 0.5 tablespoon of olive oil, season with a pinch of salt and pepper, then roast for 8-10 minutes until lightly charred. Set aside.
Tip: Roasting the corn first brings out its natural sweetness and adds depth to the dish.
- 2
Pat the scallops completely dry with paper towels and season both sides with sea salt and black pepper. This helps them develop a golden crust when seared.
Tip: Moisture is the enemy of a good sear - the drier your scallops, the better the crust.
- 3
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the scallops around while cooking - let them sit undisturbed to develop that beautiful caramelization.
- 4
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced shallots and garlic, sautéing for 1-2 minutes until fragrant.
Tip: Keep the heat moderate to prevent the butter from browning too quickly at this stage.
- 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it reduce by half, about 1 minute.
Tip: Those browned bits contain concentrated flavor - don't skip this step.
- 6
Add the remaining 3 tablespoons of butter to the pan and let it melt, stirring occasionally. Once the butter begins to turn a light golden brown and smells nutty, add the sage leaves and fresh thyme.
Tip: Watch the butter carefully - you want a hazelnut color, not dark brown. This takes about 2-3 minutes.
- 7
Return the scallops to the skillet and gently toss with the brown butter and herbs. Add the roasted corn and lemon zest, stirring gently to combine.
Tip: Handle the scallops gently to avoid breaking them apart.
- 8
Divide the scallops and corn mixture among four plates, spooning the brown butter sauce over the top. Serve immediately with lemon wedges on the side.
Tip: Plate while everything is hot to enjoy the butter sauce at its peak flavor.
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